I always said I would never create a recipe type blog because I hate following recipes and I hate writing them even more. They say, “Never say never“, and well…here we are. Until I can start videoing my recipes for the site (those are coming soon), I still want to share some personal favorites with you.
This recipe was inspired by time with my cousin, Amanda. We were close growing up and recently connected to spend some time together and it was like old times. Cousin bonds are special. You realize that even more as you age, your shared family weirdness is the tie that binds and she also just happens to be a pretty amazing person with a big heart. Amanda’s husband is part Thai and I had so much fun digging through their Thai recipes and cookbooks (see, I don’t like to follow them, but I obviously like to read them!). They shared their favorites with me and this recipe is inspired by my time cooking with her.
Green Curry Halibut with Shallot
Makes 4 servings
4 – 6 oz. diamond cuts of fresh halibut
2 tablespoons extra virgin olive oil or coconut oil
4 shallots, peeled and sliced into thin rounds
2 cups whole fat, organic coconut milk
Juice of 1 lime
1 ½ tablespoons fish sauce
1 tablespoon maple syrup
2 tablespoons green curry paste (see below for green curry paste recipe OR for ease, you can purchase the Mae Ploy brand green curry as it only contains whole food ingredients with no chemicals or preservatives)
4 fresh kefir lime leaves
1 stalk lemongrass, tough outer layer removes, bruised with knife
You will want to use a high-sided or deep saute pan for this recipe.
In a medium bowl add two cups coconut milk, along with the fish sauce, lime juice and the maple syrup. Stir to combine and set aside.
Pat your halibut cuts dry with a paper towel or kitchen towel. Generously season with sea salt. Set aside (but keep out of fridge).
Heat pan over medium heat, add oil to pan when heated. Add the shallot and a pinch of sea salt. Saute, stirring frequently until shallot is softened about 3-4 minutes. Then add the green curry paste and gently work into the oil with a spatula to distribute, pour in the coconut milk mixture and stir well to mix. Add your kefir lime leaves and your lemongrass. Heat needs to be at medium this whole time.
Next add your halibut cuts (skin side down if cut with skin on). Increase heat to medium high and bring to slow rolling bubbles before turning heat to low. Allow to simmer covered on low for approximately 10 minutes. Remove kefir lime leaves and lemon grass and serve quickly (I suggest serving with basmati rice and steamed vegetables).
If you prefer a thinner sauce, you can add a few splashes of organic chicken broth or vegetable broth.
Green Curry Paste:
3-4 inches fresh galangal, peeled and minced (could also use ginger)
2 T. fresh cilantro, finely chopped
2 garlic cloves, minced
2-3 serrano chiles, seeds removed and chopped
1 large shallot, chopped
2 stalks of lemongrass, outer layers removed, thinly chopped
Zest of 1 lime
1 tsp. brown sugar
1 tsp. coriander
1/2 tsp. cumin
1 tsp. sea salt
Add ingredients into a mortar and use a pestle to pound into a very smooth paste. This will take time and muscle, but is well worth it!